Orange-Flavored Roast Chicken

Orange-Flavored Roast Chicken
Servings: 6 Prep 10 mins Chill overnight Bake 400°F 1 hr Stand 10 mins


  • 1 cup hot water
  • 1/2 cup kosher or coarse salt
  • 1/2 cup firmly packed dark-brown sugar
  • 3 cups orange juice
  • 1 large onion, halved and thinly sliced
  • 3 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 whole chicken, about 4 pounds

Make It

1. In 3-quart glass bowl combine water, salt and sugar; stir to dissolve salt and sugar. Add orange juice, onion, garlic, cumin and pepper; stir to combine. Place chicken, breast side down, in bowl. Cover; refrigerate overnight.

2. Heat oven to 400 degrees F. With slotted spoon or hands, remove half of the sliced onions from liquid; place in bottom of a roasting pan. Remove chicken, letting excess liquid drain into bowl. Place chicken on top of onions in pan. Roast, uncovered, in 400 degree oven for 60 minutes or until internal temperature registers 180 degrees F on instant-read thermometer inserted into the thigh. After 30 minutes, use foil to cover wing tips and any other areas of chicken that may be browning too quickly.

3. Remove chicken from oven; let stand tented with foil for 10 minutes before carving. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 372, Fat, total (g): 19, chol. (mg): 149, sat. fat (g): 5, carb. (g): 11, fiber (g): 1, pro. (g): 38, sodium (mg): 1054, Percent Daily Values are based on a 2,000 calorie diet.